Salade Gruyere De Comte Pour Deux

• 14 cup extra virgin olive oil
• 2 tablespoons champagne vinegar
• 1 teaspoon coarse sea salt
• fresh ground black pepper, to taste
• 12 cup shredded carrot (if you can find purple skinned carrots, use them!)
• 2 hardboiled egg, sliced
• 1 small shallot (my addition for posterity)
• 8 ounces fresh green beans, trimmed and blanched (briefly!)
• 8 ounces gruyere, de comte cut into small pieces
• 4 cups mesclun, washed and spun dried

1. Whisk the vinaigrette ingredients together in a non-reactive bowl.
2. Adjust seasoning if necessary.
3. (You want a bright and slightly salty vinaigrette.
4. ).
5. Marinate the carrots, eggs, shallot, green beans and Comte cheese 15-20 minutes in the vinaigrette.
6. Arrange the mesclun on two salad plates.
7. Next, arrange the marinated vegetables on the greens.
8. Drizzle remaining vinaigrette on top.
9. Serve with crusty French bread.

extra virgin olive oil, champagne vinegar, salt, fresh ground black pepper, carrot, egg, shallot, green beans, gruyere

Taken from www.food.com/recipe/salade-gruy-re-de-comt-pour-deux-295326 (may not work)